# Chablis Côte de Lechet Premier Cru (2024)

- **Producer:** Domaine Bernard Defaix
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €43
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 12–13 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, blossom, butter, biscuit, toast, honey, almond

## About this wine

Domaine Bernard Defaix was founded in 1959 by Bernard Defaix with just two hectares of vines. Today, his sons Sylvain and Didier run the estate, which has grown to become a pioneer of organic viticulture in Chablis. The Côte de Lechet is the estate's flagship Premier Cru, situated on steep, sun-drenched, south-east and south-west facing slopes in the village of Milly. The soils here are classic Kimmeridgian limestone, packed with fossilized prehistoric marine life. The 2024 vintage was one of the most challenging in the estate's history, marked by severe spring frosts, hail, and heavy rains, resulting in historically low yields but exceptionally concentrated, high-quality fruit.

## Interesting facts

- Domaine Bernard Defaix is the largest landowner in the Côte de Lechet Premier Cru, managing approximately 8 hectares of this steep vineyard.
- The 2024 vintage saw devastating weather, reducing yields to a mere 10 to 15 hl/ha—the smallest harvest in volume for the estate in 30 years.
- The family frequently unearths highly preserved fossilized oysters (Exogyra virgula) in the vineyard, a nod to Chablis' prehistoric ocean bed origins.

## Food pairing

The high, racy acidity and distinct saline minerality of this Premier Cru Chablis make it an exceptional partner for rich seafood and poultry. The wine's medium body and concentration cut through creamy sauces and buttery textures, while its clean, oyster-shell finish beautifully mirrors the natural brininess of fresh shellfish.

## Wine making process

The grapes are harvested and gently pressed to extract high-quality juice. Fermentation takes place slowly at 20°C using natural yeasts to preserve the purity of the fruit. To balance freshness and complexity, 80% of the wine is vinified and matured in temperature-controlled stainless steel tanks, while the remaining 20% is aged in neutral, older oak barrels. The wine is aged on its fine lees for 10 to 12 months with periodic stirring (bâtonnage) before being clarified using bentonite clay and bottled.